waiter manual ircv1 trainer

IRCV1

Waiter Training Manual (Trainer Version)

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Contents Contents P2 10 Training Plan P3 Introduction P4 Job descriptions P5+6 Section 1 – Pass What is the Pass? P8 Dish Garnishes P8-11 Mise en place P11 Communicating with the Kitchen P12 Table Numbers P13 Position Numbers P14 Where things live P15 Cleaning Audits P16 Food Audits/MOT’s P17

Section 2 – Reception Reception Responsibilities P19 The importance of a smile P20 Mystery Diner steps P20 Never say ‘No’ to a booking P21 Res V5 Training Logging in P22 Taking a Booking/Guest Recognition P23-30 Editing a Reservation P30-32 Checking in a Booking P32-33 Loyalty Card P34 Section 3 – Floor Mystery Diner/Steps of Service P36+37 One Server P38 Taking Orders P39 3 Types of Selling P40 Complaint Handling P41 Allergies P42 Guest Awareness P43 Challenge 21 P44 Weights and Measures P45 Wine Knowledge P46 Wine Service P47+48 Cocktails and Spirits P49 IRC Calls P50 Coffees P51-58

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Training Programme Week 1 (Waiter)

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

Wednesday Thursday Friday Saturday Sunday

INDUCTION DAY FOOD RUNNING FOOD RUNNING PASS RECEPTION

10am – 5pm Company Induction with Manager or In house Trainer Core Handbook Issued – Ref day one checklist (3) Compendiums issued Waiter Training Manual issued Food training Appetisers/Starters Health and Safety Complete a Food MOT with a Manager or In house Trainer

3pm – Close Complete test P1a (Pass rate 90%) Attend Staff Briefing Buddied with experienced member of staff Ref. Training Manual Section 1 Set up and Close down duties of pass Food Training – Pasta/Risotto/Salad Table Numbers

12pm – 10pm Complete test P1b (Pass rate 90%) Verbal test – table numbers Attend Staff Briefing Buddied with experienced member of staff Ref. Training Manual Section 1 Food/Cleaning Audits Food Training – Pizza/Sandwiches/ Desserts

10am – 6pm Complete test P1c (Pass rate 90%) Verbal test – position numbers Attend Staff Briefing Buddied with experienced member of staff Complete Section 1 of Training Manual Food Training – Mains/Grill Epos Training Coffee Training

12pm-8pm Complete test P1d (Pass rate 90%) Attend Staff Briefing Buddied with Reception Manager/Full time reception Complete Section 2 of Training manual IRC Reception standards Events (If applicable) Guest Recognition Loyalty cards

Training Programme Week 2 (Waiter)

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

Monday Thursday Friday Saturday Sunday

FLOOR - FOLLOW FLOOR - FOLLOW FLOOR - FOLLOWED FLOOR - FOLLOWED FLOOR - FOLLOWED

10am – 10pm Complete test R1a (Pass rate 90%) Buddied with In house Trainer or experienced waiter Ref. Section 3 training manual Mystery Diner Form and Process clearly explained One Server/ Epos Training Opening Duties

3pm - Close Complete test W1a (Pass rate 90%) Buddied with In house Trainer or experienced waiter Ref. Section 3 training manual Allergies Selling Techniques Complaint Handling/Wowing guests

10am – 6pm Complete test W1b (Pass rate 90%) Buddied with In house Trainer or experienced waiter Ref. Section 3 training manual Wine Training Serving wine Bar legal’s/Measures Service observation to be done by manager and feedback given

3pm - Close Complete test W1c (Pass rate 90%) Buddied with In house Trainer or experienced waiter Ref. Section 3 training manual Cocktail/Spirit training Refresher coffee training Closing duties

12 - Close Complete test W1d (Pass rate 90%) Practical coffee test – Make the 5 top selling coffees Buddied with In house Trainer or experienced waiter Complete Section 3 training manual Service observation to be done by manager and feedback given

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Introduction in Brief

IRC was formed in 2004, we have 33 restaurants 22 of these are Piccolino, 8 Restaurant Bar and Grill, 2 Bank and 1 Zinc Bar and Grill, most can be found in city, suburban and rural areas and have sophisticated and high quality fit outs. IRC prides itself on our eclectic menus and has a huge emphasis on quality and fresh ingredients. Menu and service consistency is of high importance in both front and back of house.

When hiring new employees we look for people with a passion for food, hospitality and a desire to learn. We have a huge focus on training and development and there are opportunities for promotion. Personality and passion are what drive our company forward.

Our restaurants provide a high standard of service we are professional, fluid and fun with excellent product knowledge. Our aim is to ‘wow’ and delight our guests.

The Training Manual

This manual has been designed to ensure that you cover all areas of the restaurant to help you become the best waiter possible.

You will start on the Pass for a week, food running and learning the menu and developing a good relationship with the kitchen team.

You will also do a day on reception to learn how to use the Res V5 system and receptionist’s responsibilities. You will cover how to answer the telephone correctly and take a reservation as this is something you will be expected to do especially if you do not have a full time receptionist in your restaurant.

Your final weeks training will be spent on the floor with your ‘Trainer’ who will train you in all areas and be there if you have any questions.

Please write below who your trainer is

________________________________________________________________________

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JOB DESCRIPTION

Job title: Waiter/Waitress Responsible to: General Manager, Restaurant Manager and Management team Role: To ensure you are efficient and productive in your everyday duties

maximizing on sales opportunities and ensuring the service provided by you meets with the company standards.

Duties & Responsibilities

• To maintain the companies standards in Food, Service and Cleanliness

• To ensure that the Companies standard of service are maintained providing a friendly, efficient, courteous and consistent service at all times.

• To NEVER say ‘No’ to guest unless their request is illegal

• To ensure that you are fully knowledgeable of the menu, the wine list and the beverage menu.

• To understand your responsibilities in maintaining Company standards of Food Safety, Health and Safety and Fire Safety.

• To carry out any jobs or duties as dictated by management.

• To have a good working relationship with your colleagues in all departments maintaining high levels of communication and team work at all times

Signed: ………………………………………. Signed: …………………………………………..

(Employee) (Line Manager)

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JOB DESCRIPTION

Job title: Commis Waiter Responsible to: Management Team Role: To ensure you are fast, efficient and productive in your everyday

duties and the service that you provide meets with the company standards

Responsibilities

• To ensure that a friendly, efficient, courteous and consistent service is provided at all times.

• To never say ‘No’ to a guest unless their request is illegal

• To ensure that the departmental cleaning rota is followed on a daily basis maintaining the company standards of cleanliness

• To understand your responsibilities in maintaining Company standards of food safety,

health and safety and fire safety.

• To carry out any jobs or duties as dictated by management team

• To have a full knowledge of all food and beverage menu’s

• To have a good working relationship with your colleagues in all departments maintaining high levels of communication and teamwork at all times

Signed: ………………………………………. Signed: …………………………………………..

(Employee) (Line Manager)

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Section One The Pass/Food running

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What is the Pass? The pass is where the Head chef puts the food once cooked to be garnished and checked it is to spec before being delivered to the guest. Running the pass is a huge responsibility as you have to know all dishes, their garnishes and develop a great relationship with the kitchen team.

Please fill in below the dishes you see whilst working on the pass at the correct garnish for each:

APPETISERS/STARTERS:

Dish : Dish: Dish:

Garnish: Garnish: Garnish:

Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


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PASTA/PIZZA/RISOTTO/SALAD:

Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


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MAINS/GRILL:

Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


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On your first day you will have been issued a food compendium. Please keep it with you throughout your training so you can constantly make notes on dishes. You will

be tested on your knowledge of dishes on a regular basis. Mise en Place What does Mise en place mean? Everything in place

DESSERTS:

Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Dish : Dish: Dish:


Please name 5 dishes below and what mise en place is required:

1. ___________________________________________________________________________

2. ___________________________________________________________________________

3. ___________________________________________________________________________

4. ___________________________________________________________________________

5. ___________________________________________________________________________

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Communicating with the kitchen: Building a good relationship with the kitchen will only benefit you once you have completed your training and become a waiter for IRC. Make the most of your time working the pass and get to know the kitchen team.

You will find that when you are working on the pass you will often be the go between for the kitchen and waiters. It is essential that you treat everyone with the respect you would expect and you are clear when communicating messages as this effects the service our guest receives.

Please write below the names of the kitchen team you meet, what station they work on and their favourite dish from the menu:

Chef/KP name Station Favourite dish

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

________________________ _______________________ ____________________________

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Table Numbers Every one of our restaurants will have a different table plan. It is important that you take the time to learn them.

Please ask for a copy of the table plan for your restaurant and stick in below:

TABLE

PLAN

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Position Numbers In order to give the best possible service to our guests we don’t like for our servers to ‘Auction food’. By this we mean going to the table and shouting out the names of the dishes to find out who is having what. To prevent this from happening our tills are set up for our waiters to be able to indicate which guest is having what dish by putting a position number on it. Please see below and example of a check with position numbers:

As you can see each dish has p1, p2 or p3 next to it.

When delivering food to the table please ensure you say the name of the dish whilst placing it in front of the guest.

Please refer back to your table plan of the restaurant and indicate on each table where position one is. You then work clockwise around the table to work out the remaining position numbers.

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Where things live! During these 2 weeks of training you will spend a lot of time figuring out where things are kept.

Please write next to the items below where they are kept in your restaurant:

Crockery _____________________________________________________________________________

Cutlery ______________________________________________________________________________

Napkins _____________________________________________________________________________

Chemicals ___________________________________________________________________________

Salt and Pepper _______________________________________________________________________

Butter _______________________________________________________________________________

Sauces _______________________________________________________________________________

Lemon/Limes _________________________________________________________________________

Cloths _______________________________________________________________________________

Menus _______________________________________________________________________________

Till rolls _______________________________________________________________________________

PDQ rolls ______________________________________________________________________________

Oil/Vinegars ___________________________________________________________________________

Glassware _____________________________________________________________________________

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CLEANING AUDITS Cleanliness is one of our 4 KPI’s (Key performance indicators). It is something that we audit on a monthly basis. Every area of the restaurant has checklists to follow to ensure it is cleaned to our company standards. Please see below an example of a checklist:

Please familiarise yourself with the opening and closing duties checklists for your different departments and what is required from you to keep your restaurant within our company cleaning standards.

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FOOD AUDITS We monitor the quality of our food frequently by completing food audits every month in the restaurants. Your head chef/GM will also complete what we call food MOT’s on a weekly basis. Below are example copies of the food audit and MOT documents that are filled in. When you sit down with your GM and HC to try our dishes you must get involved in filling these documents in correctly.

FOOD AUDIT

MOT

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Section Two Reception

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Reception Responsibilities

DAILY ROUTINE

Before Lunch/Dinner

• Check handover diary for any messages; put papers out & sort mail as needed • Let the manager know of any special requests for Lunch & Dinner and anything else they

may need to know for briefing sheet to make other staff aware of • Always print off a few copies of the General report of Lunch & Dinner bookings, a copy for

the manager in preparation for morning brief, a copy on reception for your own use, give a copy to chef & give copies to the waiters/waitresses to keep on their stations

• Call to confirm all bookings for the following day lunch & dinner especially any large parties of 9 or more

• Check emails, anything you haven’t had time to reply to or deal with just mark it with a red flag then the next person on duty will see it needs dealing with

• Check all cloakroom hangers have tickets on them and are in order • Check you have enough restaurant tab cards • Make sure there are enough luggage tags for umbrellas, shopping etc • Make sure reception is ready for service i.e. tidy desk, no mobiles or make‐up etc • Do a table plan for the evening and double check the tables are ready and set before

evening bookings • Make sure all RAC or applicable menus are ready on the party tables if need be • Make sure you have menus printed with business cards attached to keep ready to capture

guests outside looking at the menu board

(Mobile phones must be kept on silent in your bag to be checked after your shift has finished or permission has been given)

Evening

• After/towards end of service do a handover if necessary for the next receptionist on duty • Do a kitchen brief & note any special requests, birthday plates, parties etc & place by the

kitchen on the clip board next to the pass • Type & print a Private Room sign (only applicable to certain sites) with the following day’s

events (if any) and/or times the room will be available for viewings. Clear all glassware/cups from reception area; empty bin & make sure the portable phone is on charge

• Shut down computers and turn them completely off

In some of our restaurants we have full time receptionists that are always there to welcome our guests but unfortunately in our smaller restaurants receptionists only work during the busier times.

This section will take you through the responsibilities of a receptionist and their key duties. You will also learn how to use the Res V5 system to a basic level so you can take and amend bookings and check our guests in.

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Reception Mystery Diner Steps

The Importance of a Smile

As the old saying says a ‘SMILE’ goes a long way! No matter what is going on in our lives outside of work it is important when working in the hospitality industry that we

always wear a smile.

The ‘Smile’ is a quality that all receptionists have to master. They are the first face that our guests see. If your restaurant does not have a full time reception team you will have to play this role at times so ensure you master your smile and welcome all

guests in a friendly and professional manner.

Please fill in below the Mystery Diner steps you have to take as a receptionist for booking, greeting and seating:

Booking

Greeting

Seating

Answer the telephone with 6 rings

Speak clearly and give the restaurant name

If booking time requested isn’t available offer alternative time

Repeat reservation back to them to confirm details

Ask if they’d like to receive an email confirmation

Be helpful, friendly and sincere at all times

Greet guest promptly with a smile

Check for their reservation on Res V5

Offer to take their coats/umbrella etc...

Offer them a drink at the bar if they have arrived early

Be polite and welcoming at all times

Collect guest from bar using their name

Offer to carry their drinks for them

When seating the tell them who their waiter will be

Bring the wine list and specials to their attention

Give them a suitable table for their needs

Be friendly and professional at all times

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Never Say No To A Booking When a guest calls to make a reservation and we do not have the time they would like and an alternative time is not convenient for them we follow 6 simple steps to secure the booking even if it is at another one of our restaurants or at another time in the future.

Close The Deal!

Follow all of the steps above to secure the booking. If unsuccessful don’t allow the guest to put the phone down without the offer of vouchers

Please write below what the 6 steps to never saying ‘NO’ to a booking are:

1. Advise of available time closest to requested time

2. Advise of a table at approximate requested time with shortened allocation time slot

3. Offer a drink in the bar and try to seat asap

4. Come earlier or later with a gift (drinks at bar, bottle on table or starter on the house)

5. Suggest alternative “sister” site in location ie piccs or bank etc round the corner if applicable

6. Can’t satisfy any of the above, get name and address and send vouchers or bottle of wine on table next week

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RES TRAINING GUIDE

1. LOGGING IN:

Your manager/Trainer will set you up with a Log in user name and password. Once set up, type in your site abbreviation followed by your initials, and your password i.e. MABNB then Click ‘Logon’

NOTES:

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2. MAKING A RESERVATION & GUEST RECOGNITION:

The calendar will always be highlighted with today’s date with an orange square, to select another date just click on the date you would like to make the reservation for using the calendar. To change the months

appearing on the screen, click the arrows either side of the month on the top of the screen. To bring the date back to the present day, click on

‘Today’.

When clicking on a different date ‘today’s’ date will always be highlighted in grey.

You then select the number of covers they would like to book for. If it is for over 16, click on 16+ button and then enter in the correct number.

NOTES:

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You can make amendments on the time slot page if incorrect details were entered on the calendar page.

Change the date

Change the session

Change number of diners

Select the time required – if you need to change the date or session, click on the arrows on either side of the boxes. To bring up the calendar, click on the drop‐down arrow next to the date. To change the number of diners, just click on the correct number.

Grey boxes with black numbers: times that are available for full duration

Red boxes with red numbers: times that are not available

Completely greyed out boxes: no tables available

(No reservations can be taken at all and the system cannot be over‐ridden)

(the system can be over‐ridden for these times but only by a manager/receptionist and will be a reduced duration, which will be in red bold numbers and state the duration how long the table will be available for. These times may be offered to the guests as long as they are aware when the table will be required back)

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The ‘end time’ box shows the times the table is required back ‐ always tell the guest their return time on your busiest days to ensure the table comes back on time for the next reservation.

If you are fully booked and in an area with sister restaurants you can check there availability by clicking your ‘location’ button in the centre of the home booking screen, this will bring up your clusters. E.g. at Manchester we have a choice of either booking guests into ‘Zinc’ and ‘Piccolinos’.

If you want to cancel the enquiry, click on ‘Failed’ – a pop‐up box will appear, select the reason for cancelling and click ‘Done’.

Select the number of diners required. If more than 16 diners, click on ‘16+’. A pop‐up box will appear, click on the number of diners and click ‘OK’.

Each restaurant will have their own policy for taking large parties, for example: at Manchester for all group bookings of 9 and above we offer ‘Party menu’.

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After selecting the required time, the following screen will show:

Enter in the guest information – Surname, Forename, Title and Telephone must be entered.

Click on ‘Search’ to search the database to see if the guest information has been entered previously.

NOTES:

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If a guest requires email confirmation, after entering the email address in Customer Details and their email address, click on the ‘Correspondence’ tab.

Click on ‘Your Reservation’ under Documents To Be Sent.

In the Booking Details box, click on the drop‐down menu in ‘Correspondence – Send To’ and select ‘Email 1’ then confirm. The email confirmation will then automatically be sent to the email address provided.

If the guest already has their information in our database, after clicking ‘Search’, a pop‐up box will appear with the nearest options. If the details match, click on guest name & ‘Confirm’. Please be aware when doing this as there might be a few guests with the same name, so just always double check you are over‐riding the correct person. By doing this, the system will recognise if the guest is a repeat customer.

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If there are any messages/details specific to the booking, enter them in the middle box ‘booking messages’. For parties of 9 and above guests, write a note in ‘booking messages’ the menu that the guests will be dining from (usually the Party/Events Menu).Make sure all bookings are initialled especially when taking parties so all colleagues will know that the menu has been explained to the guest at time of booking, or which menu they will be dining from. When taking a call for a large party or Christmas booking and you need to call them back at a later date to arrange a deposit/pre‐orders etc, the call back facility is the best tool to remind you.

Customer messages are important for us to deliver the best possible service to our guests. This is where we record information about them so we can remember things like favourite wines, seats, food etc...

If there are any details/messages specific to the guest e.g. certain

food or drink they have on a regular basis/favourite table etc, enter them in the ‘Customer Messages’ box and the same message will re‐appear every time that customer books.

If then guest is a VIP, check the ‘VIP’ box. A VIP guests will be anyone you mark as VIP, from regulars, famous people, staff etc.

When entering information please ensure you put your site abbreviation in front of your message.

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Please see below a list of all site abbreviations and abbreviations we should all be using for booking messages:

RBG PICCOLINO PDR

ALB ‐ Alderley BIP ‐ Birmingham MPD ‐Manchester Private

Room

MBG ‐ Marlow BRP ‐ Bramhall HPD ‐ Hale PDR

GLB ‐ Glasgow BRI ‐ Bristol HSP ‐ Heddon Street PDR

HAB ‐ Harrogate CHP ‐ Chester EPD ‐ Exchange Square PDR

LIB ‐ Liverpool CLP ‐ Clitheroe HBP ‐ Harrogate PDR

TUB ‐ Tunbridge wells DIP ‐ Didsbury YPD ‐ York PDR

ZINC EXP ‐ Exchange Square LPD ‐ Liverpool PDR

MAZ ‐ Manchester HAP ‐ Hale BPP ‐ Bristol Picc PDR

BANK HEP ‐ Heddon Street GPR ‐ Glasgow PDR

WEB ‐ Westminster ILP ‐ Ilkley WPD ‐ Westminster PDR

BAB ‐ Birmingham KNP ‐ Knutsford

PICCOLINO LEP ‐ Leeds

NOP ‐ Nottingham LIP ‐ Liverpool

SHP ‐ Sheffield MAP ‐ Manchester

STP ‐ Stockton Heath NEP ‐ Newacastle

VWP ‐ Virginia Water COP ‐ Collingham

WIP ‐ Wimbledon YOP ‐ York

REG Regular UPST Upstairs

BTH Booth CONF Confirmed

REQ Request OUT Outside

TORT Told of return time BM Business Meeting

PDR The Private Room COMP Complimentary

VGN Vegan CEL Celiac

FDCOMP Comp Food CHAMP Champagne

FITI First time customer CON Concierge

BTW By the window LVM Left voicemail

WLCR Wheelchair access BART Bar table

NANV No answer, no voicemal QT Quiet table

VIP Very important person BDP Birthday plate

NOTES:

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Once you have entered all information and messages (repeat the booking details back to the customer ‐ on Friday & Saturdays or busy days make sure you tell the customer the return time on the table), click ‘Confirm’ to complete the reservation. Please note that the ‘Confirm’ button will be greyed out & you will be unable to click it, unless you have clicked on ‘Search’ first. The lettering will then change to black and you will now be able to confirm the reservation.

Click ‘confirm’ to save the reservation

3. EDITING A RESERVATION:

Click on the date for the reservation you wish to edit. If there is a Session Message, click on it to bring up the session overview. Click on the time required to bring up the reservations for that time. If you click on the ‘Wait’ column, it will bring up the waiting list for the session.

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Select the detail you wish to change from the options under ‘Edit a Booking’ then click on the reservation to be changed.

If you wish to delete a reservation, a pop‐up box will appear – please provide either the caller’s name or your initials.

Use the arrows on either side of the time to scroll along other times within the session.

Editing a Booking: (If option is not listed here, please see reception/manager before changing) Status: Booking messages, customer messages, notes, booking status (e.g. confirmed, unconfirmed, provisional, waiting in bar etc) Info: Customer information Covers: Number of diners Time: Time of reservation Delete: Deleting a reservation Audit: To see all previous entries/changes for the reservation

NOTES:

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4. CHECKING IN & SEATING A RESERVATION:

Check In

From the home screen page, click on ‘Check In’ to go to the restaurant seating plan & check‐in page.

Reservations

Table numbers are highlighted in green

Booking & Customer Messages

Select the guest name from the list on the left‐hand side – the reservations are ordered by time. The two columns next to the times are labelled ‘B’ and ‘C’ – if either or both are highlighted in orange, it means the reservation has either a booking message (B) or a customer message (C).

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After selecting a reservation, suitable tables on the plan will flash.

Colour Key:

Orange: best table available

Peach: other tables available but not for full duration

Black: table not available/allocated & re‐booked

If the guest has selected to have a drink in the bar before going up to their table give them a ‘restaurant tab card’, click on ‘Status’ on the right‐hand side of the screen. The ‘Status’ page will appear, type the number of the tab card in ‘Booking Messages’, and click on ‘Waiting in bar’ then ‘Done’ – the colour of the reservation will then change to turquoise. We now know how many people have checked in and arrived for their reservation according to the highlighted turquoise boxes.

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Club Individual (IRC Loyalty Card) WHAT IS CLUB INDIVIDUAL? Club Individual is a loyalty scheme allowing members to collect points on every £1 they spend with us. Every point collected equates to the value of five pence, which guests can then save up and redeem against the cost of any food or beverage. The scheme is very similar to those available at many high street retailers and is a great way of rewarding guests for their loyalty. Two membership tiers are available to guests, a Platinum Card and a Black Card. All guests are eligible for a Platinum Card membership regardless of the amount they spend or the number of times they have visited, even if they have never dined with us before – this may encourage them to come back! The Black Card tier is exclusively for guests who have spent £2,500.00 in the last year starting in January. Once a guest has reached these criteria they will be upgraded to a Black Card membership. All Black Card requests will be made via the Guest Communications Manager. THE BENEFITS Platinum Card Benefits

• One point for every £1 spent (every point equates to the value of 5p) • Double points when you dine with us on your birthday • Our Club Individual Magazine • Bespoke updates on IRC events • Complimentary Wi‐Fi access at all restaurants • Complimentary room hire at sites with a Private Dining Room • Complimentary event coordinator expertise

Black Card Benefits • Two points for every £1 spent (Two points equates to the value of 10p) • Double points when you celebrate your birthday with us • Invitation to Black Card member events • A complimentary glass of Prosecco per person when you book a party of ten or above • Complimentary tea and coffee between the hours of 9.00am – 11.30am and 3.30pm ‐

5.30pm • Our Club Individual magazine • Complimentary Wi‐Fi access at all restaurants • Complimentary room hire at restaurants with a Private Dining Room • Complimentary event coordinator expertise • Bespoke updates on Individual Restaurant Company events

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Section Three Floor

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Mystery Diner/Steps of service

On your first day you will have been issued our Mystery Diner form. This is what we use to monitor the service standards in our restaurants on a monthly basis. Every month we send in 2 Mystery Diners to each restaurant. Once they have completed their visit they fill in the form and return it to us along with a copy of the bill of which we reimburse up to £90.

Please fill in the ‘steps of service’ flow diagram below indicating the correct steps of service to guarantee a 100% score on the Mystery Diner form:

Smile! Welcome guests and offer them drinks

Bring specials, fish of the day, out of stock items etc... to their attention

Make recommendations naturally

Offer appetisers to nibble whilst browsing the menu

Put the order through on the epos till and double check it is correct before sending

Mise en place – plates, cutlery bread stand etc...

Deliver drinks (on a tray) when guests are ready take the food order. Don’t forget position numbers!

Suggest side orders where appropriate

If they haven’t ordered make suggestions and offer mineral water.

Enter order onto the Epos till using position numbers. Double check before sending.

Mise en place – plates, change/remove cutlery.

Keep an eye on ticket time (Starters should be delivered within 15 minutes) Do not auction on delivery

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When starters are finished, clear, main away and top up wine (If applicable)

Remove dirty glasses and debris

Keep an eye on ticket time main course should be delivered with 20 mins of main away (do not auction on delivery)

Offer condiments (Parmesan, sauces etc...)

Check back to ensure all is well with their food (Top up wine if applicable)

Always be available at all times in case your guests need you

Once they have finished clear and ensure you ask how their food was.

Remove debris, oils, salt and pepper, dirty glasses from table

Give them dessert menus and reintroduce special dessert promptly

Take dessert order, if they decline offer truffles and/or coffee. Put order through on Epos (Position numbers)

If they order dessert and coffee at the same time ask when they’d like their coffees

Keep an eye on ticket time, desserts should be delivered with 10 mins or ordering (Do not auction on delivery)

When desserts are finished clear, offer coffees, liqueurs etc...

Keep on top of table maintenance, when they ask for the bill check it and deliver it promptly

When processing their bill, ask if they have enjoyed their dining experience with us.

If at any point during the guests visit they bring any problems to your attention, feel empowered to deal with it, and inform your manager

Offer to get their coats for them, thank them, say good bye, we hope to see you soon etc...

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One Server

When you are given a section as a waiter we expect you to look after every guest in that section by delivering nothing but the best service. They are your guests so treat them like you would if they visited your own home.

We like our guests to be looked after by one server for the whole of their experience so they know who to turn to for help and advice. By one server we mean:

Your waiter (1 server) should cover the following points from the start of your meal until the end.

• Drinks order

• Specials

• Out of stock items

• Recommendations

• Appetisers

• Food order

• Check back

• Dessert order

• Coffee order It is understood that a food runner, drinks runner and Manager will still visit the table during the guests visit!

NOTES:

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Taking orders

In section one of the manual you will have covered position numbers and auctioning of food. We showed you an example of what a check looks like with the position numbers.

When taking the guests food orders you can make this process quicker by being organised before you approach the table with your position numbers ready: Please see example docket below:

Please refer to the Epos manual to see how to enter food orders onto the till

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3 Types of Selling

Why do we up sell?

• The first reason and most important is by using your product knowledge coupled with effective selling techniques you will enhance the guests experience

• You, yourself will make more money through higher tips • It also means that IRC will increase sales, which is then re invested back into the

company allowing us to invest more in you by creating career opportunities

Below are the 3 different techniques to up selling, please write underneath each what they mean:

Suggestive Selling

‘Suggestive Selling’ is planting the seed of choice and/or suggesting and offering options that the guest might otherwise not be aware of or thought about. E.g. suggesting olives, bread, starters, appetisers, side orders, desserts, coffees etc...

Up selling

‘Up selling’ is recommending a premium item. It will be more expensive, but also better quality. E.g. up selling our house wine to one of our more premium wines.

Up selling is also selling more quantity as well as quality. When up selling measured spirits, use the word “large” as opposed to “double” as double to the guest could mean double the price which doesn’t sound so appealing.

Pro–active Selling

‘Pro-active selling’ is selling something to a guest before they actually need or want it. E.g. asking if a guest would like another beer when they still have some left in their glass

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Complaint Handling

From time to time complaints do arise. It’s important to deal with complaints calmly and professionally. Listen carefully, try to understand why the guest is upset and always try to understand the cause of the problem.

Thank the customer for taking the time for bringing the problem to your attention, and if you feel that it is a problem that you can solve yourself then go ahead!!

However, if you feel that it is a problem you are unable to solve, apologise, and ask them to wait while you locate you manager. Always remember every complaint no matter how trivial should always be reported to a manager, even if you have rectified the complaint.

EVERY COMPAINT IS SERIOUS BECAUSE IT DEMONSTRATES AN AREA WHERE WE HAVE FALLEN SHORT OF GUESTS EXPECTATIONS. THE OLD SAYING STILL STANDS THAT THE GUEST IS ALWAYS RIGHT AND THAT WE WANT EVERY GUEST TO LEAVE A HAPPY GUEST.

REMEMBER – NEVER SAY NO

When dealing with the problem you should always follow the APOLOGISE procedure.

• Apologise – It shows we care to put things right. • Praise – thank them for taking the time for making the complaint. • Observe – their body language, keep a neutral stance and tone of voice. • Listen – be sympathetic and empathise. • Offer - a solution wherever possible • Go through the steps with the guests on how you’re going to help them. • Instigate the solution, call the duty manager if you need authorisation • Stay calm throughout, never defend what has happened nor blame anyone. • Ensure the guest is happy with the outcome.

Complaint Scenarios

Please see complaint scenarios below, write underneath each how you would deal with their complaint:

1. A guest orders a fillet steak and would like it cooked M/R, when it is delivered to the table it is over cooked and is more M/W. What do you do?

Apologise, wait for them to finish talking, thank them for bringing it to your attention, offer to get them another steak freshly cooked at that it is one you. If they are dining with others offer to take their dishes away so that they can eat together. Read their body language, if they are still unhappy gt them drinks on the house or anything you think will help restore their trust in us. Remember to stay calm at all times.

2. A guest orders wine and when they try it they complain it is corked. What do you do?

Whatever you do don’t disagree with them, or go and try it yourself. Apologise; thank them for bringing it to their attention. Go and replace the bottle immediately and get fresh glasses.

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ALLERGIES

A food allergy is an adverse immune response to a food protein. Many people in the UK suffer from food allergies and if given the wrong information in a restaurant regarding the menu can have severe allergic reactions even as serious as death. As an IRC waiter we expect you to have knowledge in the 3 main allergies you are likely to be asked about by our guests:

Please write next to each allergy below a brief description of each allergy and what dishes on the menu they are able to eat: (Ref. Allergy chart)

Dairy Allergy: Someone who has a dairy allergy is often known as Lactose Intolerant. This means that they have an inability to digest milk and milk products. It tends to occur with age but no one knows why.

Dishes they are able to eat from our menu:

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Gluten Allergy: If someone has an allergy to gluten they have what we call coeliacs disease. Coeliac disease is a condition of the small intestine (part of the gut). It can occur at any age. Coeliac disease is caused by a reaction of the gut to gluten. Gluten is part of certain foods ‐ mainly foods made from wheat, barley and rye


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Nut Allergy: There are alot of people in the UK that suffer from nut allergies. Both peanuts and tree nuts (for example, walnuts, hazelnuts, almonds, cashews, pecans, brazils and pistachios) can act as allergens, and can cause an allergic reaction in some people. All our dishes that contain nuts are clearly labelled on our menus.


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Guest Awareness

This means you know exactly what your guests are doing from the second they walk into your restaurant until the second they leave. From a quick acknowledgement to a warm farewell, this awareness enables you to give truly professional service. If a guest looks as though he wants something, ask them, and get it immediately, if a guest is sitting in the restaurant looking around be aware and ask if they need anything. On the other hand, if a guest is drinking too much, be aware of it and if a problem is evident deal with it. If you are totally aware, your job becomes easier and customer satisfaction is greatly increased. Awareness is a skill to be developed, a great frustration is a perception of being ignored, this may come across as rude to a guest, but more often than not is due to a lack of awareness. The balance to this is about knowing when to leave guests alone – knowing when to talk and when to walk, you would not want to be asked 3 times how a dish is, nor would you want a conversation whilst your food is on the table. There is nothing worse than “customer blindness”, if a guest needs ‘attention’ then help them. The more you spend time with your guests the easier it will be to read what they require from you. You will encounter a number of different types of guests that will have different needs and it is up to you to be aware at all times to ensure we meet their expectations.

Please write below some types of guests you have encountered in your training and how you read what their requirements were:

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Challenge 21

If a guest look younger than 21 please ask for proof of ID, as clearly stated above it is illegal to serve anyone under the age of 18.

The only ID documents you should accept are:

• A photo driving licence • A passport • A proof of age scheme card which carries the PASS logo

If you do ask someone for ID please record on our Epos till system:

Go into the ‘bar screen’ then into ‘beers’ and press ‘challenge 21’.

Please give a brief description below what ‘Challenge 21’ is?

For nearly three years, the British Beer & Pub Association’s Challenge 21 scheme has been raising awareness among publicans and their staff of the need to be vigilant in preventing underage sales. The scheme serves as a reminder to customers that it is against the law to purchase alcohol if you are under 18, or to purchase alcohol on behalf of someone who is under 18. If you are lucky enough to appear under 21, you can expect to be asked to prove your age

Press this button to record you have asked a guest for ID

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Weights and Measures

It is important that you serve drinks to these measures according to the Weights and Measures Act 1985. Please ensure you read the relevant legislation from this Act and sign document to say you have been trained and understand what is required.

Please write below the measures we serve for Beer, Wine and Spirits:

Wine Beer Spirits

125ml ½ Pint 25ml 175ml Pint 50ml 250ml

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Wine Knowledge

On your first day you will have been given a copy of the wine compendium. Please read this and make notes during your training as you will be tested on it.

It is important that you learn these wines first and try them so you are able to make appropriate recommendations.

There is further wine training available if you want to gain more knowledge. Please see your manager.

Please list below the wines we sell by the glass:

White Red Rose

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Please put your tasting notes below:

White Red Rose

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Wine Service

Topping up your guests wine is part of our service standards, however not everyone will want you to do it. There is no harm in asking them first before you proceed to top up.

Please follow the steps below when opening wine:

1. Present the wine to the customer

2. Score around the outside of the foil with the knife as shown

3. Twist the corkscrew into the cork

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4. Place the lever on the bottle opener on the edge of the bottle lip

5. Lever the cork out the bottle using the 2 different joints

6. Pour half an inch in the glass of the person who ordered the wine and ask if they’d like to try it.

7. Wait for their response, if OK continue to pour

8. If there are more than one person at the table always start with the ladies

9. Lightly place the bottle on the table if red and in ice bucket if white or rose with label facing the guest.

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Cocktails and Spirits

We don’t expect you to know every spirit we sell and how to make every cocktail at this stage of your training but you need to learn the house spirits and the cocktails that we sell and what ingredients are in them.

On your first day you will have been issued with a cocktail and spirit compendium, please read them and make notes as you will be tested on them.

Please write below the cocktails we sell and the main ingredients:

Cocktail Ingredients

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IRC Calls

The numerical calls are used to get a message across quickly and succinctly. There is no confusion and no misunderstanding, all staff should use the numerical calls as well as management. It gives a message and a directive to someone without having to explain in full, so the person receiving the ‘call’ can act on it quickly and efficiently.

Please write below what your house spirits are:

Spirit

Vodka Finlandia

Gin Haymans

Brandy Courvoisier VS

Whiskey Famous Grouse

Rum Bacardi

Please write below what each of the IRC calls mean:

50 = Catch!

86 = Item, food or drink out of stock

68 = Above item back in stock

118 = Answer the phone

100 = Irritation

200 = New customer needs attention

300 = Existing customer needs attention

400 = I’m in the weeds

450 = Follow me now

600 = May i go for a break, if so, please watch my station

700 = Hotty at the bar

740 = Hotty at the bar but they’re over 40!

900 = Drinks or food waiting at the pass/dispense

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COFFEE

Coffee

"As coffee-lovers everywhere know, drinking coffee is an aesthetic, sensory experience with its own set of rituals that can be shared with others or savoured alone."

Coffee is an important part of the PICCOLINO's experience, people "pop in" for a coffee,

creating that casual Italian vibe and people finish a meal with a coffee providing the last memorable

moment of their time with us. As such, it’s very important that the coffee we serve is made correctly and

of the highest quality.

Illy

illy use only the finest 100% Arabica beans—nine varieties meticulously selected from around the

world and combined into a single espresso blend. These beans are skilfully roasted and air-cooled—

so they're never burned or bitter—ensuring a smooth and balanced taste. They're then packaged in an air-free environment using illy's proprietary pressurization system to seal in

the precious aromas, oils and flavours. The result: Distinctive and consistent taste, as well as

guaranteed freshness until the moment the can is opened and the coffee prepared.

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Frothing Milk

Step 1 Fill jug with cold milk, try to use only as much milk as you need, as used milk won’t re-froth adequately. NB: Never fill the jug over half way when frothing, as when properly frothed it doubles in size. Step 2 Turn the steamer valve a half turn to flush out any back wash. NB: watch not to spray yourself Step 3 Tilt the jug and steam wand (as pictured), then place tip of the nozzle just below the surface of the milk Step 4 Turn the steamer a half turn for full steam. Place your free hand on the jug to monitor the temperature. When frothing properly you should hear "pssst pssst" NB: You don’t get more steam out when if you keep opening the valve, it just means it takes longer to turn it off Step 5 Keep your hand on the jug checking the temperature, move the jug steadily down stretching the milk and keeping the nozzle in the same position. When it’s uncomfortable to touch, it’s at the right temperature. Step 6 Turn the valve off, remove the wand from the milk and wipe immediately with a damp cloth. Keep the milk moving all the time, swirl it round the jug and knock it on the counter several times, this removes all the larger bubbles from the milk. NB: don’t over tighten the valve, it just knackers the spring. Step 7 Pour directly to your receptacle, jiggle from side to side to get extra froth.

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Tamping

(Pressing the coffee)

Step1 Remove the handle and knock out the coffee in the knock box. Step 2 Place empty handle under the doser and make 1 complete pull for a single 2 (2 nozzled) for a double Step 3 Rest the handle on a firm surface, then tamp (press) firmly and twist a half turn clockwise NB: the aim is to seal the coffee, keeping it level, for even water distribution and the twist creates a tighter seal and more complete use of the ground. Step 4 Wipe rim of the handle NB: any residual ground on the rim will damage the seals on the shower heads, creating leakage over Time Step 5 Attach to coffee machine, press desired button immediately, then place cups underneath. Order of Service These orders applies to individual checks, when doing multiple checks use common sense and get rid of them simultaneously where possible. 1. Liqueur coffees 2. Teas 3. Lattes, mochas, hot chocolates 4. Cappuccinos, white coffees 5. Espressos, machiato's and ristrettos

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Cleaning Brewed espresso leaves a substantial residue on all brewing surfaces. These coffee tars give a bitter, stale flavour to espresso drinks. Also this residue can damage your equipment by clogging the screens, valves, brewing passages and water jets. Regular back flushing with puly caff detergent will remove tar and coffee grounds, leaving your machine in top condition. Step 1 Remove all handles from the machine and knock out any spent coffee. Step 2 Remove filters and place with all but 1 handle in a container (an ice bucket normally available) with 1 spoon of pully caff and cover heads in water. Leave to soak overnight, then rinse thoroughly before use in the morning. Step 3 Replace the normal filter on your remaining handle with a blank filter. Step 4 Turn on all brewing heads to flush any excess coffee grounds from the espresso screens. If a coffee brush is on hand gently scrub also. Step 5 Place a tea spoon of puly caff in the blank filter, and then attach it to a brewing head. Turn on the free flow, allowing the water to run until the light flashes. Remove the handle and dump out the contents Step 6 Repeat the above step 5 times without the pully caff. Step 7 Repeat steps 5 and 6 on each brewing head. Step 8 Place remaining handle in the container with the rest. Flush all brewing heads again to ensure no residue of the pully caff remains in the machine (this can lead to the machine jamming) Step 9 Remove drip tray and clean. Pay careful attention to the drain underneath, this can clog with coffee grounds which harden like concrete flush with hot water if necessary Step 10 Ensure all surfaces of the machine and the surrounding area are sparkling, this includes the steam

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Macchiato: Dosage: 1 pull Cup: espresso Button: espresso Additions: touch of froth Notes: a short mini cappuccino

Double espresso: Dosage: 2 pulls, double handle Cup: coffee Button: 2 espressos

Standard plate set up, 1 cantuccini (Piccolino), 1 chocolate Brownie (Bar and Grill), 1 white sugar, and 1 brown and appropriate spoon Small spoon for espresso cups Standard spoon for all others NB: Latte set up is on a side plate, with a napkin.

Espresso: Dosage: 1 pull Cup: espresso Button: espresso Additions: Notes: crema should last 2 mins serve immediately

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Americano: Dosage: 2 pulls, double handle Cup: coffee Button: 2 espressos Additions: top up with hot water, leave 1cm window Notes: Called an Americano as the American soldiers who drank it couldn't handle a normal double espresso

Black coffee: Dosage: 1 pull Cup: coffee Button: 1 long Additions: top up with hot water Notes: an Americano with 1 shot of coffee, as close to a filter coffee as we get

White coffee: Dosage: 1 pull Cup: coffee Button: 1 long Additions: top with hot milk, minimum froth Notes: a shot of coffee and milk, simple

Cappuccino: Dosage: 1 pull Cup: coffee Button: 1 long Additions: top with hot frothed milk Notes: cover 1/2 with chock powder on the side the guest drinks from the froth should be slightly raised not a tower DON’T BURN THE MILK!

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Latte: Dosage: 1 pull Cup: Latte Button: long Additions: Top 2 rim of the glass with frothed milk Notes: A traditional latte should be a shot of espresso topped with slightly frothed

Mocha: Dosage: 1 pull Cup: long Button: espresso Additions: top 2 rim of glass with hot chocolate Note: a latte made with hot chocolate

Liqueur coffee: Dosage: 1 pull Cup: Latte Button: long Additions: 25ml of spirit and 1 sachet of sugar if unsweetened spirit, cream float and 3 coffee beans Notes: coffee should come to 1cm of glass make sure you mix it before floating to float the cream shake it well then pour gently over the bowl of a spoon

Fresh mint tea Dosage: 4 whole mint sprigs Additions top with hot water Notes: garnish pot with a FRESH sprig of mint, no sugar required on cup

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Hot Chocolate: dosage 1 heaped table spoon Cup: Latte Button: N/A Additions: make in latte glass Notes: fluffy, lovely, chocolate goodness

Teas: Dosage: 1 tea bag Cup: coffee and pot Button: N/A Additions: milk on side Note: herbal teas don’t need milk